How to make perilla leaf radish wraps that go well with meat
Perilla leaves are fresh, so they are cheap, and winter radish is still on the market, so radish is delicious. I was thinking about taking care of the radish and perilla leaves that I bought when they were fresh, and I made perilla leaf radish wraps. It's a simple dish where you can boil the sauce and pour it. If you stack perilla leaves and radishes one by one and pour the sauce, the sour sweet sauce combines crunchy radish wraps and fragrant perilla leaves wraps. It takes away the greasiness of the meat when you eat meat, and it's much better when you eat chicken instead of radish. It became a pickle that is not too salty and has a good balance of taste. I think I'll leave it and eat it deliciously
6 serving
Within 30 minutes
Tina소울푸드
Ingredients
  • Radish
    1ea
  • Sesame leaf
    100piece
  • Water
    1.2L
  • Sugar
    500ml
  • Vinegar
    500ml
  • a sun-dried salt
    3spoon
  • Soju
    3spoon
  • lemon juice
    1spoon
  • bay leaf
    2-3piece
  • Pickling Spice
    1spoon
  • Whole pepper
    1/2spoon
  • Cheongyang red pepper
    2ea
Cooking Steps
STEP 1/12
Wash the perilla leaves 2-3 times and drain them through a sieve.
STEP 2/12
Gather the perilla leaves one by one and cut off the top.
STEP 3/12
Wash the skin of the radish thoroughly, wash the skin thoroughly, or peel it off.
STEP 4/12
Slice the radish thinly about 1mm thick. It's convenient to use a chopping knife. If you don't have it, cut it with a knife. It's okay because you can use two pieces of radish. If you're not confident in cutting it thinly, it's easier to cut it in half from the beginning.
STEP 5/12
Stack the sliced radishes and perilla leaves one at a time.
STEP 6/12
Prepare glass containers or heat-resistant containers, and press down on the stacked perilla leaves and radishes.
STEP 7/12
Add sauce ingredients except vinegar and soju, cover and simmer for about 10 minutes. The color looks a little dark because I added brown sugar.
STEP 8/12
Remove the ingredients, season with vinegar and soju, and turn off the heat if appropriate.
STEP 9/12
Pour the hot sauce right over the perilla leaves and radish.
STEP 10/12
Press the non-locking part with a spoon to lock it.
STEP 11/12
If it doesn't fit in the heat-resistant container, soak the perilla leaves and radish in a hot saucepan. Put it in a container after it cools down.
STEP 12/12
Perilla leaf radish wraps soaked in sauce change color quickly. You can eat it deliciously for a long time if you let it ripen at room temperature for about a day and keep it in the refrigerator.
- It's good to cut radish into thin slices to eat it as a wrap. - You have to boil the sauce and pour it into the ingredients to feel the crunchiness of the pickles.
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